Well i must say this was the only soup I ate, and that too was never home made, always had them in the Chinese.
At least we didn't had them.
Few spring onione cut finley + few for garnish
A small piece of ginger grated
Half chicken breas cut in small pieces
2 l Chicken Stock
400gm Creamed corn
4 to 6 tbsp corn fmour mixed with few tbsp of water
2 eggg whites.
2 green chillies optional
Peper and salt to taste.
1 tbsp oil
Heat the oil in a large pot, add the onions fry till they are soft add the chicken stock,chillies, ginger, chicken pieces, salt and peper. Boil for 10 to 15 minutes.
Now add the cream sweet corn and boil for few minutes now add the corn flour mixed with the water and boil for few minutes till the soup is thinck.
Beat the egg whites with a bit of water lightly, add to soup in a thin stream, stirring well.Serve the soup gernished withe the extra spring onions.